In the renaissance in Denmark fritters of different kinds were all the rage. One of the ones that have transformed and is still a traditional dish in Denmark is the apple fritter “æbleskiver” – not that there is apples in the modern ones. This is a much more traditional apple fritter – with apples inside. I got the recipe from a friend, so I am not quite sure where she has it from, but the method and ingredients are all appropriate for the period.
Kogt Spinat på Ungarsk
This dish is a renaissance spinach dish, that is spiced and cooked in a pot or a pan. The recipe is from 1597 and is from one of the oldest cookbooks printed in Danish, though the book is originally German. It is a simple dish that is meant to be served with fish. It is quite a tasty way to eat spinach. It is said to be “Hungarian”, not because the recipe is from Hungary but because of the spices used. Many of the recipes in the cookbook is said to me in Hungarian, which just means spiced with onion.
Medieval hand pies with three types of filling. Each pie can be cut into four pieces and shared. I have included three ideas for filling but you can vary it to your heart’s desire. They are the perfect lunch food for a busy event and can be made well beforehand. They are quite sturdy and keep well. They taste best reheated either in the oven or over the campfire, but they can be eaten cold.
Here is Madam Mangor’s recipe in Danish – I have translated it below and converted the amounts to modern measurements.
1½ pund mel, 3/4 pund udvasket smør, ½ pund puddersukker, 2 æg, 2 teskefulde hjortetakssalt, opløst i lidt rosenvand, æltes godt, udrulles og stikkes med en kop. De overstryges med æggeblomme eller æggehvide, strøes med puddersukker og belægges med skårne mandler. Noget af melet tilbageholdes til at mele brættet og rullen med. Dette bliver en stor portion.
I have not tested this recipe in a modern oven yet. So use common sense. The recipe says that this a large portion.